Protein Banana Bread

This protein banana bread is moist, fluffy, and made in just one bowl! It’s an eggless and dairy free recipe that packs in over 18 grams of protein per slice!

Adding protein powder to desserts and baked goods is one of my favorite things to do. As someone who follows a muscle-building diet, knowing that my treats are aiding my muscle growth keeps me motivated towards my goals.

Some of my favorite treats to add protein to include cookies, muffins, and donuts. To change things up, I wanted to throw banana bread into the mix!

Can I add protein powder to banana bread?

Adding protein powder to any old recipe is not recommended. Protein powder transforms the structure of banana bread, so we need special ingredients to compensate. Luckily, we’ve created the best of both worlds, which is why this protein banana bread recipe is such a winner!

Why you’ll love this recipe

• It’s moist and fluffy with a tender crumb. Just like any good banana bread out there, this protein-rich one tastes exactly as what you’d expect it to, except with a protein boost.
• It’s made in just one bowl, meaning there is NO clean up required…or messy dishes to wash up.
• Each slice packs in over 18 grams of protein, so you’ll feel fuller for longer!
• There are no eggs or dairy needed, so those who follow a vegan diet can definitely enjoy a slice or two.

What I love about this recipe is that it’s healthy enough to eat for breakfast, a wholesome snack between meals! Heck, I love to add a scoop of protein ice cream on top and enjoy it as a protein-packed dessert!

How to make protein banana bread?

The Ingredients.

• Bananas– Overripe bananas are a must, as they will make the bread extra moist and extra sweet. 
• Milk of choice– I used unsweetened almond milk, but any milk will work. 
• Vinegar– White or apple cider. This reacts with the self rising flour to give the bread some rise and fluffiness.
• Vanilla extract– A must for any good banana bread. 
• Self rising flour– Skip the expensive pre-made blends and make your own! 
• Almond flour– Blanched or superfine almond flour, not almond meal. 
• Protein powder– I like using a vanilla flavored protein powder, but unflavored works. Brown rice protein powder or casein protein powder are the best protein blends for baking. 
• Sugar or alternative– White, brown, or coconut sugar, or sugar free alternatives, like a brown sugar substitute. 
• Chocolate chips– Optional, but I love to fold through some vegan chocolate chips. 

The Instructions. 

Start by adding the mashed bananas, milk, and vanilla extract into a large mixing bowl and whisking together until combined. Next, add the dry ingredients and mix until a smooth batter remains. If using chocolate chips, fold them through at the end.

Now, transfer the batter into a greased loaf pan and bake for 45-50 minutes, or until a skewer comes out mostly clean from the middle. Let the protein banana bread cool in the pan completely, before slicing and serving. 

Best protein powder for baking

Most protein powders will yield a moist and fluffy banana bread. However, avoid using whey protein powder as it is known to dry out baked goods. Here are the best kinds of powder to make this recipe- 

• Brown rice protein powder– A vegan and dairy free protein powder that works very well in baked goods. Opt for a vanilla flavored powder, for a lovely vanilla flavor. 
• Casein protein powder– My preferred protein powder blend, casein bakes beautifully and yields fluffy baked goods. Their flavored ones can be a little overpowering, so feel free to use an unflavored one. 
• Other plant based protein powder– Hemp, pea, and soy protein powders all will work. 

Storing and freezing instructions

• To store: Leftovers should always be stored in the refrigerator, covered. The banana bread will keep well for up to one week. 
• To freeze: Place slices in a ziplock bag and store them in the freezer for up to 6 months. 

More protein powder recipes to try

• Brownies
• Mug cake
• Brownie bites
• Granola
• Granola bars

Frequently Asked Questions